How To Make Umeboshi Japanese Pickled Plum | Salted and Shiso

Harvest organic ume at the peak of their season and master the craft of making umeboshi.
Embrace every stage, make umeboshi in two ways, salted and shiso.
Enjoy an umami mouth puckering condiment that also has many health benefits.

Ingredients
- 2 Pounds Ume Japanese Plum
- 8 Ounces Salt
- 4 Ounces Green Or Red Shiso Leaves

Equipment
- Colander
- Mixing Bowl (Hangiri)
- Air Tight Storage Container

Umeboshi Recipes
- Coming Soon!

Season
Spring to Summer

Camera Equipment
Sony A7Siii
Sony A7iii

Sony - FE 16-35mm F2.8 GM Wide-Angle
Sony E-mount FE 24mm F1.4 GM Full Frame Wide-angle Prime

[micheleclifford]

Thank you. Very informative. After reading you response to questions I’m even more informed. Great presentation

[theoroth]

I love Umeboshi and I love your teaching. Seems very profund.
I am from Germany, knowing Ume now for 40 Years and allwaqys dreamed of making my own,
now I feel sure enough thanks to your video. I also will try domestic similar fruits.
Thank You so much
Theodor Josef Roth

[AwoooOga]

I have been stalking like a hawk for this, thank you bro

[Annthrium]

This channel has such high quality footage. :) I will probably never make this but it was so informative and relaxing to watch.

[wisdom]

Thank you very much have a pleasant video clear explanations I made my first batch today I hope it comes out well

[ellisdimitri]

My dream is to have an Ume tree in my garden with maybe some shiso too ❤

[vnnrwuu]

Can I use a different plum, such as an Italian prune plum? And when will you have the recipe? I so much want to make umeboshi! It’s so delicious and hard to find here without use of artificial sweeteners

[ninecreekfarm]

Awesome detailed instructions, loved the use of the term petiole, and we're pretty sure this video will be the reason we plant Prunus mume and Perilla fructescens var. crispa on our farm! Cheers.

[reubx]

Hi - Thank you for making this clear and instructive video. I have been able to find green ume but it seems uncertain that I'll be able to source semi-ripe ones later this season. I was interested to see that the fruit here (1:38) ripened so dramatically in one day. Presumably this was fruit harvested in late spring / early summer and was already more ripe than the green ume I have? My question is: would I be able to ripen the green ume in the way shown by giving it a few days in a dark cool place and then use it for umeboshi or is this likely a fruitless (sorry) endeavor?

Also, could you expand on why you recommend Himalayan pink salt over sea salt? Is it the minerality?

[WheretheJones]

Very well explained. Is there a large difference in taste between the shiso umeboshi and normal salted umeboshi?

[ALMAENCASA]

Here in Spain..can we replace th red color herb with anything? Cheeers

[itsejanemartinez]

Super love umeboshiiii 😋😋 give me some please 😊😊

[NgocLe-emvr]

When you use the plastic bag, you don't worry about the corrosion of the plastic?

[wykedgirl]

Awesome content! If I use a dehydrator how many hours should it go for (give or take)?

[يومياتوعالمأزهار]

Hi if we don't have shiso or we don't find it. We can replace with any other think. Waiting your answer thanks a lot

[sadrocket]

very nice demonstration. one thing: your umezu looks like jam. why is that? mine is more liquid, red and has is transparent...

[يومياتوعالمأزهار]

Thank you for all details but I want to know what is the benefits for this umboshi.thanks a lot

[JJ-yuog]

Thank you for the video!! 😀What causes the difference in color of the umeboshi when they are drying? Some are more orange in color while some are reddish in color.

[xmunchyx]

When sun drying, aren't you worried about bugs or dirt/leaves dirtying your umeboshi? Especially since it seems to be really important to keep them sanitized/clean. My entire backyard is covered in a giant tree, I'm wondering how to keep the ume clean in such a situation.

[Joel-omqw]

Is there any particular types of Ume that you would suggest growing?